This recipe originated from Jill Ovnick, otherwise known as vegan-gal.com (website). I met Jill online back in '07, and she suggested I apply to be an instructor with PCRM's Cancer Project. I owe my joyous work to her. Thanks, Jill!
Her recipe is so tasty, great for a party appetizer. Folks are surprised to learn it's plant based. The addition of refried beans was my own touch.
1 large bag of BAKED tortilla chips
1 can rinsed and drained black beans
1 can vegetarian refried beans
1 medium can of corn niblets or 1 cp of frozen corn
1 small can of chopped green chiles
1 small bunch of chopped cilantro
1 or 2 ripe tomatoes chopped (or use canned tomatoes)
2 large jars of mild or medium salsa (depending on your 'spice' tolerance!)
soy cheddar cheese - shredded
black olives - chopped
Preheat oven to 350. Smash all the chips right in the bag. (That's right. Just keep on smashing! Who would have thought that cooking could be such a wonderful stress reliever!) Pour the crumbled chips into a very large bowl. Add the remaining ingredients. Mix well, making sure that all the chips have moisture on them. You can add more salsa, some veggie broth or white wine to ensure proper moistness.
Transfer ingredients to a baking dish. Sprinkle with soy cheddar cheese, cover and bake for about 25 minutes.
Note: "Follow Your Heart" makes Vegan Gourmet non-dairy cheese that is yummy......Cheddar, Monterey Jack and Mozzarella. Can be found in most natural food stores.